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Ingredient
Soy Milk Japanese Pasta Carbonara
Introduce
Chef :
cookpad.japanSoy Milk Japanese Pasta Carbonara
When making regular carbonara, direct heat makes it easy to separate, but when it's cold the cheese doesn't melt.
So, I got inspired and tried to make it in a different way and came up with the recipe you see in the picture.
Ingredient
Food ration :
2 servings
200 grams
Spaghetti
120 grams
Bacon (block or sliced)
180 ml
Soy milk (unprocessed)
30 grams
Pizza cheese (or natural cheese)
2 tsp
Soy sauce
1
Salt
1 dash
Black pepper
Cooking instructions
* Step 1
Cut the bacon into easy-to-eat pieces, then chop the onion into small pieces. Sauté the bacon in a frying pan. Begin boiling water in a separate pot or kettle.
* Step 2
In a heat-resistant bowl, combine the egg yolk, soy milk, pizza cheese, soy sauce, and a small amount of salt and mix well.
* Step 3
Once the bacon has browned, add to the bowl from Step 2 while being careful not to let it harden. Clean the frying pan and boil water.
* Step 4
Add a pinch of salt to boiling water and boil the spaghetti. Boil until about 3-4 minutes before it is done, then prepare the bowl from Step 3.
* Step 5
Place the bowl from Step 3 atop the frying pan to create a double boiler. Heat until the cheese has completely melted and has thickened a bit.
* Step 6
Once the spaghetti is done boiling, drain. Add the sauce and quickly toss to combine.
* Step 7
Transfer to a plate, garnish with green onions and black pepper, and enjoy.
* Step 8
To increase the flavor, you can use 3 egg yolks. However, the sauce will harden quicker, so take note of that.
Note: if there is a photo you can click to enlarge it
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